Any dish with sauce looks better, not to mention the variety of flavors that can be obtained thanks to a simple recipe for spicy, sweet and sour or spicy additions, even to ordinary fried potatoes for breakfast.

Greenhouse harvest of spicy leafy greens in supermarkets in winter is expensive, and, frankly, it doesn't smell like anything. Another thing is the harvest of dill, parsley, cilantro, celery harvested in our own garden: the aroma is felt brighter, and there is an excess of vitamins, and the cost price pleases. Even if there is no suburban area in the property, it is still much more pleasant to buy fresh herbs on the market in the summer, and to stock it up for future use by all available means. Sauces with herbs and garlic are also best prepared in the summer to serve with meat and fish, complement the summer aroma with delicious second courses in the winter.

Green sauce - basic technological principles

Making sauces does not require much effort, but there are special subtleties, as in any business.

It is clear that for winter procurement, basic sanitary standards are required to preserve winter stocks: sterilization of cans and lids, thorough sorting of products, cleaning, and rinsing. Sauces intended for long-term storage at room temperature are subject to mandatory pasteurization. These canning rules have long been known to every housewife.

In each jar prepared for the winter, the maximum amount of nutrients must be preserved, but for sauces, in addition to this requirement, it is important to maximize the preservation of aroma and taste, because their main purpose is to complement dishes, namely as a spicy aromatic additive. Therefore, remember some tricks that come in handy when preserving:

Spicy greens smell because they contain essential oils that volatilize quickly. This means that prepared parsley, dill and other herbs need to be sealed as soon as possible, immediately after chopping.

The best preservative for essential oils is refined vegetable oil with a neutral taste and smell. Such oils are called transport oils. Unstable essential oils combine with vegetable fat, dissolving in it and saturating it with their aroma: the more spicy herbs fit into a jar of oil, the brighter and richer the smell of the sauce. You should not add water when preserving greens. It does not contribute to an increase in the concentration of essential oils, but, on the contrary, dissolves them, and when heated, evaporates with them.

If for some reason you do not want to use vegetable oil for canning, and the volume of the freezer allows you to place stocks of spicy leafy greens in portioned bags, then prepare a regular green paste from fresh leaves by chopping them in a blender. In winter, it will remain to add it to the base of the sauce, along with spices, so that the spicy additive smells like summer. This way of harvesting is very convenient because it saves a lot of time. Much more vitamins are stored in frozen greens. The disadvantage of this procurement method is unforeseen emergency situations in which the power supply is turned off, and the entire stock can die suddenly, as a result of defrosting. If frozen berries can still be saved in such a situation by urgently "launching a home cannery" in the middle of winter, then things are different with spicy herbs: after defrosting, they lose their valuable properties. Choose methods of canning and preserving the crop, taking into account all the risks, your conditions and opportunities.

In addition, hot peppers, tomatoes, spices can be included in the composition of such blanks, but do not rush with the addition of garlic when preserving sauces. It has long been noted that the smell of garlic changes during heat treatment, and when preserved in oil, it becomes almost unrecognizable. Therefore, if the task is to prepare a sauce with herbs and garlic, in which a characteristic fresh smell should be present, then simply leave the required amount of garlic until winter, putting it separately for storage, and in winter, opening a jar of sauce, add in the required amount. This technique will create the feeling that the sauce was not prepared in the summer, but an hour before lunch. This trick is useful if you are making a preparation of spicy herbs for cold sour cream sauce, for making sauces based on broths with flour in winter.

However, in those recipes for winter preparations where tomato and pepper are present, garlic will be quite appropriate even in canned form. Interacting with acid, it creates a harmony of taste. From the above it follows that you need to think well and imagine the end result to be achieved by placing summer vitamins in a jar.

In any case, stocks of spicy leafy greens, even in semi-finished form in winter, will come in handy. Now let's see in the recipes how this can be done.

1. Simple sauce with herbs and garlic

Herbs and garlic are classics for all sauces and dressings. An interesting point: not everyone likes the smell of fresh cilantro, but it is present in many Caucasian and Asian dishes, and there are few people who will say that they do not like kebab, lobio, Korean carrots and others that have become popular in the European part mainland, dishes. The trick is that in combination with garlic, cilantro leaves take on a completely new flavor, and coriander (cilantro seeds) is in perfect harmony with cloves.

There are even more than a hundred options for sauce with herbs and garlic. It is difficult to guess in advance which of them you will like and will need for cooking in the winter, but any housewife tries to do everything possible so as not to be taken by surprise. Therefore, prepare several basic options for a green sauce with garlic for winter cooking at once.

Ingredients:

First way:

Oil refined 1 part

Cilantro 1-1.5 parts

Garlic 1/5 of the mass of leafy greens

Second way:

Dill and parsley

Oil, refined

Third way:

Green pepper, capsicum, hot

Parsley

Coriander

Carnation

Fourth way:

Parsley and dill

Preparation:

All ingredients for the blanks are taken in an arbitrary amount: spicy additives and spices are voluntary. In those versions where cilantro is not included in the preparation, garlic is added in winter, after opening the can, to taste or according to the recipe for the main course.

The essence of the process: prepared sauce components in any version are crushed into a paste, combined with heated refined oil, thoroughly mixed and tightly packed into sterile jars, "up to the neck". After that, the jars can be covered with lids, pasteurized in boiling water, heated in an oven preheated to 95-100 ° C.

The pasteurization time depends on the volume of the container. The sauce, as a rule, is canned in small containers - 0.2-0.5 liters, depending on the frequency of its further use. Pasteurize jars with a volume of 0.2 - 0.25 l for no more than 10 minutes, and containers with a capacity of 0.5 l - 15 minutes. After pasteurization, the jars must be sealed immediately and tightly, covered with a warm cloth, and after cooling, put in a dark place. You can store such blanks at room temperature, just remember that the oil "does not like" bright lighting.

The list of recipes for sauces from herbs with garlic is not limited to the proposed options. Choose one of these recipes, add or, conversely, remove "unnecessary" components from the composition, at your own discretion. The main thing is that the main points are clear: sterile dishes, hot refined oil, green paste from spicy leaves, packaging, pasteurization and immediate sealing.

2. Tomato sauce "for all occasions" - the basis for the first and second courses, for seasonings

The largest group of sauces in the world of cooking is made from tomatoes. Agree, it is very convenient and easy to prepare tomato-sour cream sauce in winter, when there is a jar of bright and spicy puree in the pantry. You can prepare such a sauce in several versions at once: with a spicy, sweet and sour or piquant taste. Just don't forget to make stickers for each jar so that you can easily find the right composition later. In the preparation of tomato sauces, oil is not the main component, but remember that it retains and enhances the aroma of spicy herbs, although in the case of using hot peppers, it is important to take into account that its pungent properties will be significantly enhanced when combined with vegetable fat.

Method one. Ingredients:

Carrots 0.5 kg (net)

Ripe tomatoes, mashed 1.5 l

Ratunda pepper 0.8 kg (net)

Garlic 100 g (net)

Ground coriander

Carnation

Bay leaf

Vegetable oil 300 ml

Parsley and cilantro to taste

Chile (powder)

Preparation:

Wash the vegetables. Bake the peeled onions, carrots and peppers whole in the oven until soft, on a baking sheet covered with foil. Before baking, grate carrots and onions with butter and sprinkle with sugar. Peel the peppers, remove the seeds and wipe. Combine with tomato puree. Baked vegetables in a blender. Combine the prepared ingredients, pour in the oil and simmer until the volume is halved. Then mix the garlic and herbs into the paste, add them to the pan with spices. Try the sauce. When hot, it should taste saltier and tastier. Simmer it for another five minutes and pour it into hot sterile jars. The pasteurization time is 15 minutes. Then - immediate capping. Turn hot cans over and cover. After cooling, transfer to the pantry.

Method two. Ingredients: the same ingredients as in the first method, but add 700-800 g of baked eggplant, skinless and 200 ml of apple cider vinegar to them.

Cooking is similar to the first method. Eggplants are minced along with baked vegetables, and vinegar is added along with garlic and spices at the very end of cooking.

Third way. Ingredients: instead of mashed fresh tomatoes - mashed their baked apples, replace sugar with honey, add green tomatoes without peels and grains, in an amount of 0.5 kg, the rest of the components - as in the first method.

3. Sauce with herbs and garlic - Abkhazian adjika

Immediately, we note that each popular dish has as many cooking methods as there are housewives in the kitchen, and you can never confidently say that this or that recipe does not deserve attention. Abkhazian green adjika is a popular seasoning. The amount of ingredients in it is freely adjustable, according to individual taste, but the idea of \u200b\u200badding chopped walnut kernels to a hot and spicy sauce is admirable, whoever it is.

Ingredients:

Cilantro 120 g

Basil 150 g

Dill and parsley 300 g

Coriander 20 g

Garlic 180 g

Chili (green pods) 12-15 pcs.

Nuts, walnuts (kernels) 180 g

Preparation:

For adjika to have a beautiful emerald color, use peppers at the stage of technical ripeness. This sauce is very salty and very spicy, but it is not worth changing the proportions of the ingredients to preserve the identity. Just use it carefully when added to dishes.

Wash leafy greens and shake off excess moisture, let the leaves dry. Grind all prepared ingredients in any of the available ways: pass 2-3 times through the fine mesh of a meat grinder, together with salt, use a blender or a food processor to prepare the pasta. Put the prepared adjika in sterile jars, cover with lids and leave for 48-72 hours at room temperature. It is necessary for the fermentation process to begin, as a result of which the Abkhazian adjika will acquire a special taste, which has brought them great popularity. Then transfer the jars to the cold.

4. Herb sauces for dessert

Any desserts with sauce look more appetizing. There are sweet sauces based on berry or fruit juices, mashed potatoes and syrups, but the dessert sauce always looks elegant and unusual, having a bright green color, and a sudden mint aroma combined with honey or citrus sweetness.

Ingredients:

Mint and lemon balm 400 g

Sugar 1.5 kg

Gooseberry 1.0 kg

Oranges 3 pcs.

Preparation:

Wash and chop the spicy herb, chop into a paste, adding a little sugar. Wash the oranges, pour boiling water over them. Do the same with gooseberries. Then rub the gooseberries through a sieve, removing the seeds. Add to the cooked puree the oranges, chopped to the same puree mass. Pour the puree into a saucepan, add sugar and cook for 20 minutes. Add the mint and lemon balm paste five minutes before the end of cooking. Let it boil, then immediately place in hot sterile jars. After cooling, transfer the jam sauce to the pantry.

This sauce goes well with ice cream, cottage cheese casseroles, pies. It can be used for making desserts based on cream, sour cream.

5. Sour cream and greens sauce with a semi-finished product for boiled potatoes and baked breast

Any preparation can be used in winter, both as an independent ready-made sauce, and in the form of a semi-finished product, adding a spicy preparation to an egg, milk base or a thick mass cooked from broth and flour. The advantage of summer canned sauces in winter is most noticeable. Try to cook the simplest dish with this sauce.

Ingredients:

Onions, onions 2 pcs.

Flour 1 tablespoon

Margarine 120 g

Sour cream 200 g

Broth or milk 1 cup

Greenery sauce (recipe number 1, second method) 2-3 tablespoons

Boiled potatoes

Preparation:

Fry flour until creamy, add fat. Saute the onion and, combining sour cream with milk or broth, pour into a saucepan. Bring the mixture to thickening, stirring continuously. Wipe through a sieve and add to the thick mass canned billet sauce and a clove of garlic, after chopping it, and ground pepper to taste. Sour cream and herbs sauce is ready.

Boil potatoes, fry chicken breast, or bake meat and potatoes with sauce in the oven.

6. Potatoes with meat, stewed in tomato sauce in pots

All variants of the second recipe are perfect for baked meat or for everyone's favorite roast. It is very easy to cook with tomato sauce prepared according to the first method of recipe # 2, considering that it contains all the ingredients needed for a roast.

Ingredients:

Boiled potatoes

Pork neck

Sauce, tomato

Preparation:

Cut the semi-fat pork into large cubes, fry in a pan until half cooked, season with ground pepper. Cut the boiled potatoes into cubes or wedges. Divide the meat and potatoes equally in pots, pour over the sauce and bake in the oven for twenty minutes.

Pay special attention to preparing tomatoes for all tomato sauces. Although not all of them have a homogeneous pasty consistency, as is the case with popular types of salsa, the peel and grains of tomatoes in the sauce do not always look aesthetically pleasing and appetizing.

Therefore, ripe tomatoes for sauces with a puree consistency must be pre-wiped to remove excess, and if the recipe requires slices, dense tomatoes, red or green, blanch, peel off, remove the grains and then chop or grind in a blender, meat grinder or shredder (combine).

When preparing peppers for making sauces, take into account their sharpness, work with gloves, select stainless metal or ceramic, with a glossy coating for cooking, dishes that are most convenient in such cases.

Basil sauce for the winter

three to four strong ripe tomatoes (can be replaced with half a glass of dried fruits);

three glasses of fresh basil;

four garlic cloves;

half a glass of shabby hard parmesan cheese;

a quarter of a teaspoon of ground black pepper;

half a glass of pine nuts;

half a glass of olive oil.

First of all, we will deal with the basil, wash it, then dry it and divide it into separate leaves.
Let's clean the garlic. Put tomatoes, basil leaves, shabby parmesan and peeled garlic cloves in the blender bowl. We grind our ingredients for a few minutes. Next, add pine nuts and a fourth of a glass of olive oil to the mixture, now grind it all in a blender for one minute. Sprinkle the sauce with black pepper, season with the remaining olive oil and mix well. Pour the sauce with basil into pre-prepared sterile jars, seal and store in the refrigerator.

Basil sauce is ideal to serve with salad, pasta, cheese, risotto. It can also be used as a flavorful addition to pureed soups and baked vegetables.

Dill sauce

dill - 1 bunch (large)
garlic - 1 head
lemon zest - half a teaspoon
lemon juice - from 1 lemon
olive oil - 100 grams
salt
Preparation:
We cut the dill and mix with the rest of the products. In a blender, turn it all into a mushy mixture. We put it in a jar. All)))
Keep refrigerated.

This dill sauce is simply irreplaceable for soups, as well as fish dishes and salads.

Chimichurri sauce

Parsley 1 beam

Olive oil 250 ml

Garlic 5 tooth

Cilantro 1 beam

Rosemary 3 vet

Oregano 3 vet

Ground red pepper 0,5 tsp

Lemon zest 1 tsp

Salt 1,5 tsp

Wine vinegar 3 tbsp

Sugar to taste

Separate the parsley leaves from the stems.

Chop all the herbs and garlic very finely. You can scroll for a couple of seconds in a blender.

Mix the resulting mixture with the rest of the ingredients and stir in the olive oil. The sauce will be ready to use after standing at room temperature for a couple of hours.

Garlic Arrow Sauce.

Ingredients:
1 kg garlic arrows
300 gr. gooseberry,
1 bunch of cilantro greens
1 bunch of dill greens
5 tbsp. tablespoons of vegetable oil
1.5 tbsp. tablespoons of salt
2 tbsp. spoons of soy sauce.

Rinse greens and chop finely. Sort gooseberries, remove tails,
rinse thoroughly together with garlic arrows and scroll in a blender.
Add herbs, salt, vegetable oil, soy sauce to the berry-garlic mixture and mix well.
Divide into clean, dry jars and refrigerate.
For lovers of mayonnaise:
add mayonnaise before serving in the sauce 1: 3 and you will be happy)))
The sauce turns out to be so delicious that it goes well not only with meat, but also with salads, snacks ...

Adjika green

Fresh cilantro 2 small bundles
Fresh parsley 1 bunch
Fresh dill 1 bunch
Hot green peppers 5-10 pieces
Fresh mint 100 gr.
Walnuts (peeled) 2-3 cups
Tarragon (tarragon) fresh 250 gr.
Green basil 250-500 gr.
Garlic 2-3 heads
Salt to taste

Step 1: take hot green peppers. Green hot peppers are less hot than red peppers. The smaller and thinner the pod is, the hotter the pepper will taste. This should be taken into account when preparing adjika. We take hot green peppers and rinse them thoroughly under cold running water. Next, using a knife, remove the stalks from the pepper and clean it of seeds by cutting the pepper into two parts with a knife. After that, once again thoroughly rinse it under water. Set the peeled peppers aside.
Step 2: take the garlic.
We take garlic and divide it into cloves. Next, peel the cloves with a knife and rinse them thoroughly under cold running water. Putting the garlic aside.
Step 3: prepare the greens.
When choosing fresh herbs, the most important criterion is freshness. Also, pay attention to her appearance. The leaves should be firm, not yellowed around the edges. So, we take fresh greens of cilantro, parsley, dill, mint, tarragon (tarragon), basil and rinse thoroughly under a stream of cold running water. Then, lightly shake off the water and coarsely chop the greens with a knife on a cutting board.
Step 4: grind the ingredients.
Put coarsely chopped fresh herbs, peeled green hot peppers and washed peeled walnuts into a blender. Grind until smooth. Next, put the chopped ingredients in a bowl and add salt. Knead the mass well with a tablespoon. The fragrant green adjika is ready!

Celery - 5 bunches (600 g)
Cilantro - 5 bundles (400 g)
Parsley - 4 bunches (200 g)
Hot paprika, green - 12 pieces (400 g)
Garlic - 4 heads (200 g)
Salt - 80-90 g
Ground black pepper - quite a bit, lightly sprinkle the surface of the mass
Those missing from my recipe are also welcome.
mint - 1 medium bunch
Walnuts (ground) - 0.5 thin glass
Note: Bundles, pieces and heads are medium size

Sort the greens and peel.

Rinse thoroughly, first soaking for a short time in cold water (10-15 minutes).

Spread out on a dry cotton cloth to get rid of excess moisture.

Meanwhile, peel the garlic.

Remove the tail and seeds from the peppers.

IMPORTANT! Those who have no experience in peeling bitter peppers need to protect their hands with gloves or fingertips! If you have purchased the "correct" pepper, when in contact with its pulp, your fingers will get a dry burn and, after a while, they will burn unbearably painfully and for a long time!

Grind all prepared components using any unit familiar to you (blender, electric meat grinder ...).

Salt and pepper the ground mass, carefully move it, put it in jars of convenient capacity and put it in the refrigerator for untimely storage.

Green adjika can be used as an independent seasoning for ready-made meat dishes, as well as added to stews, soups and sauces.

Green sauce goes well with potatoes and meat.

To make green sauce, we need:

A large bunch of herbs to choose from (parsley, dill, spinach, green onions, basil, oregano, etc.)
- 250 grams of sour cream
- three hard boiled eggs
- six tablespoons of sunflower oil
- three tablespoons of white wine vinegar
- one tablespoon of mustard
- sugar, pepper, salt.

First, knead the egg yolks with a fork and mix them with vegetable oil.
Add vinegar, mustard, pepper, sugar, salt there and mix until smooth.
Grind greens by hand or pass through a meat grinder.
Pour sour cream into a bowl and mix with herbs.
Add the yolk mass and finely chopped egg white there.
Mix well and let it brew at room temperature for one hour.

Green sauce

Ingredients for "Green Sauce"
spinach, tarragon, chervil, chives, watercress - 50 grams
mayonnaise - 250 ml

Cooking method "Green sauce"

Pinch off, blanch and cool the green leaves.
Dry with a cloth.
Rub through a very fine sieve.
Mix with mayonnaise.

Note The sauce can be served with cold salmon or smoked trout.

Herb sauce in a blender
This sauce goes well with any meat dishes, and fish ones too. If you spread it on toast, you get an original appetizer. You can even grease potato pancakes with them, shashlik, steamed fish, sausages, fish in batter, whatever. The main advantage in the sauce is the abundance of greens, we thicken it with homemade cheese, cottage cheese, or processed cheese, if there is no other. For flavor, add lemon juice and olive oil. The sauce keeps well in a closed container. It does not contain mayonnaise, which is very important. You can make a dietary and healthy sauce in 10 minutes at home. We will grind all the ingredients using a blender.

To prepare a universal sauce with herbs and homemade cheese, we need 10 minutes, the number of servings is 6.
Ingredients:
Homemade cheese (cottage cheese) - 100 grams
Lemon juice - 1 tablespoon
Garlic - 1 clove
Fresh cilantro, spinach, onion, parsley, salt, paprika, freshly ground black pepper - to taste
Olive oil - 100 milliliters
Dijon mustard beans - 1/2 tablespoon.
How to do with greens oous in a blender with olive oil :
Homemade cheese can be whatever you have - cottage cheese or feta cheese. To make the sauce soft, you can add processed cheese together with homemade cheese, but with cottage cheese the sauce turns out to be tender and soft, it is perfectly spread on any dish. Wash all fresh herbs and dry on a paper towel. We put all the ingredients of the sauce on the table so that the sauce is ready in a matter of minutes. This is especially important if the kebab is already ready to eat, but you forgot the ketchup, replace it with a healthy and tasty sauce with herbs, because it is much cheaper and more reliable.

We spread the herb sauce with olive oil in a special saucepan or just in a bowl. Even spreading this sauce on bread will be delicious, you can serve it as a snack. This sauce is especially delicious with chicken kebabs. Fresh herbs and cheese have always gone well.

It is believed that the green sauce came to Europe from the Middle East, and it is more than 2000 years old. During the greatness of the Roman Empire, the sauce was brought to Italy by one of the legionnaires who tasted it in one of the captured Middle Eastern countries. Italian chefs quickly figured out what a culinary miracle fell into their hands. Of course, they did not stop at the original recipe and introduced the traditions of national cuisine into it. This is how Salsa verde was created - the Italian version of the amazing sauce.

In 1700, Creveno and Bolognaaro, simple Italian traders, brought it to Germany. Rumor has it that it was not without the participation of French Protestants, who introduced the Germans to an unusual gravy. The herbs from which the Italian version of the sauce was prepared did not grow in Germany, so the local chefs have created their own interpretation of the dish. The German green sauce is called Grüne Soße.

The closest to the origins of the gravy is France, where it began to be prepared back in the Renaissance. Then it was called bread and was made from sage, tarragon and parsley. After trying the Italian version, the French made changes to the recipe, and the Sauce verte was born. One of the varieties of sauce can also be found in Mexican cuisine, which is distinguished by hot spices. Acquaintance with this culinary masterpiece cannot be limited to the description of one recipe, so we offer you two options.

Italian pesto

Genoa is considered the birthplace of this sauce. It has a refreshing taste and amazing aroma. For cooking, we need to take the following products:

• basil and parsley (always fresh) - 1 large bunch;
• parmesan cheese - 80 grams;
• garlic (preferably young) - 3 cloves;
• olive oil - 80 ml;
• lemon juice - 3 tablespoons;
• salt to taste.

Cooking steps:

1. The main tool for making the sauce will be a mortar. In it, we crush the garlic with a press.
2. Rinse the greens and chop finely. Add to the garlic in a mortar. Grate cheese there on a fine grater.
3. Now our task is to thoroughly grind all the ingredients.
4. As soon as the greens give us enough juice, add olive oil, lemon juice and salt to the mixture. We grind everything to a perfectly smooth consistency.
5. Leave the sauce to infuse for 30 minutes. Now it is ready for use.

The entire cooking process will take you about 40-50 minutes. The amount of food is enough for 4-5 servings.

Hot green pepper recipe

The original green sauce is designed for the amateur: despite its delicate structure, it “bites” well. If you like hot sauces, then this version is for you. According to the recipe, we need:

• green hot peppers - 2 pieces;
• garlic - 2 cloves;
• dill - half a bunch;
• cilantro - 1 bunch;
• sour cream (20%) - 130 ml;
• honey - 3 teaspoons;
• lemon juice - 3 tablespoons.

Let's move on to cooking:

1. We thoroughly wash and dry all the greens so that there is not a drop of moisture on it. Chop finely. Put it in a blender bowl.
2. Pepper is cleaned of grains and sent to greens.
3. Add the peeled garlic cloves. Grind all the ingredients.
4. Pour sour cream into a deep bowl, add honey and lemon juice to it. Mix and send to a blender with the rest of the sauce. Stir the mixture slightly. Then turn on the appliance and beat for one minute.
5. We spread our green mass in a gravy boat. The gravy is ready.

Little secrets from experienced chefs

• For a rich sauce, use not only fresh herbs, but also leeks, broccoli, avocados, cucumbers, green apples and tomatoes.
• Whisk the ingredients in a blender and add a little water to improve the consistency of the gravy.
• When cooking according to a Mexican recipe, in addition to hot peppers and garlic, add black peppercorns to the gravy - the green sauce will acquire a special piquancy.

Almost any dish can be eaten with a sauce that will make the dish acquire a new flavor and aroma. Green sauce is very popular in many cuisines, for which herbs are used in large quantities. Cooking knows many of its recipes, because even one ingredient can change the taste of food.

It owes its popularity to Mediterranean cuisine, because it was her fans who developed and improved many of the recipes. Thanks to them, almost the whole world learned about this type of seasoning.

The taste of the dish allows it to be used both for gourmet dishes and for a small snack, for which the sauce can simply be spread on bread.

The easiest recipe

Many cooking methods involve the use of ingredients unfamiliar to the inhabitants of our latitudes. This recipe provides for the use of products that can be purchased even in a small convenience store.

Components:

• Sour cream - 2 tbsp. l .;
• Mayonnaise - 1 tbsp. l .;
• Dill - a few twigs.

Cooking. The process is very simple:

1. Thoroughly rinse the dill, finely chop the greens;
2. Combine sour cream with mayonnaise, stir well these components of the dish;
3. Add greens to mayonnaise and sour cream, stir well;
4. Next, the mixture must be sent to the refrigerator for about a quarter of an hour.

Now it can be applied. It is great for use with meat, fish, and can be used to dress salads.

Rough twigs of dill should be trimmed. At the same time, one should not forget that the branches contain a lot of vitamins, so only the largest ones need to be removed.

If you want the cooked delicacy to have a more piquant taste, you should add 0.5 tsp mustard.

The classic recipe "Pesto"

Many people like this cooking method, not only because the result of the work will be a delicious dish, but also because it does not take much time.

Products:

• Parmesan cheese - 50 g;
• Vegetable oil;
• Garlic - 2 teeth
• Basil - a bunch;
• Lemon juice - from 3/4 citrus;
• Pine nuts - 50 g.

Cooking. It is worth considering that the preparation of "Pesto" all solid ingredients are ground in a mortar - this is how this green sauce is prepared in Italy:

1. We peel the garlic, use a knife to divide the spicy vegetable into parts;
2. We wash and let dry the basil, grind it. It is necessary to take into account that green leaves are taken for cooking, since reddish leaves will give "Pesto" a brown color;
3. Grate the cheese;
4. We combine all the components, grind in a mortar, adding pine nuts. If this process seems laborious and time-consuming to you, you can use a combine or blender;
5. Add lemon juice and spices to other ingredients. The mass should be homogeneous.

"Pesto" can be eaten with fish, meat, salads, toasts. In Italy, it is served with pasta. It can be stored in the refrigerator for several days by placing it in a glass container. If you need to store it longer, you need to put the food in the freezer.

"Pesto" with tomatoes

Wherever you try a dish with this sauce, you may notice that it is always different. When cooked with tomatoes, the flavor of the Pesto also changes. In order not to distort its color, tomatoes are taken green.

Products:

• Pine nuts (roasted) - 30 g;
• Mozzarella cheese - 130 g;
• Tomatoes - 6 pcs.;
• Olive oil - 130 g;
• Parmesan cheese - 50 g;
• Spice;
• Balsamic vinegar - 1 tbsp. l.

Cooking:

1. Cut the cheese and tomatoes into medium-sized slices;
2. Fry tomatoes in a little oil;
3. We wash the basil, after which we remove the leaves from the stems;
4. In a mortar (or in a blender or in a food processor), grind basil and garlic in puree;
5. Rub the cheese (both varieties);
6. Push pine nuts with olive oil;
7. Combine all the ingredients with balsamic vinegar, add spices.

You can use the resulting mixture with pasta, fish, meat. It is a great substitute for pizza sauce. Delicious lasagna is obtained with pesto sauce with tomatoes.

With capers

This recipe is used, as a rule, for making sauce for seafood, but you can eat it with meat and other products. It is often used in Mediterranean cuisine, therefore it is traditional for Italian, Greek dishes.

Based on the fact that it is quite satisfying, it should be served with low-calorie dishes.

Products:

• Butter - 1/2 pack;
• Dill - a couple of twigs;
• Green onions - 2 stems;
• Pickled cucumber - 1 pc.;
• Capers - 1 pc.

Cooking:

1. We wash the pickled cucumber and capers so that there is no brine left on them, chop finely;
2. We clean, rinse and grind the garlic;
3. We wash the greens, let them dry, chop finely;
4. We heat up the oil so that it reaches room temperature;
5. We combine all the ingredients of the green sauce, and then, according to the recipe, they must be chopped with a blender;
6. We transfer the resulting homogeneous mass to glassware, send it to the refrigerator for storage.

For sushi

Sushi and rolls are very popular dishes today, and they are used with various additional dishes. The taste of the sauce is spicy.

Products:

• Mayonnaise - 750 g;
• Liquid honey - 120 g;
• Kiwi - 2 pcs.

Cooking:

1. We wash the kiwi, peel, chop finely, beat in a blender;
2. Combine fruit with mayonnaise and honey;
3. To enhance the color, you can add a little food coloring to the sauce.

The resulting mixture goes well with rolls, sushi, but you can serve it with other dishes. First of all, meat goes well with green sauce with kiwi and honey.

On vegetable broth

The sauce is served with pasta, meat, fish, and it goes best with vegetables.

Products:

• Lemon juice - 30 ml;
• Greens (dill, cilantro, parsley) - 300 g;
• Olive oil - 2 tablespoons l .;
• Broth boiled in vegetables - 100 ml;
• Garlic - 2 teeth
• Spice.

Cooking:

1. Boil the broth on cabbage, you can add other vegetables, herbs, spices;
2. Combine the cooled broth with lemon juice, spices, butter, chopped garlic;
3. Beat these ingredients with a blender;
4. Finely chop the greens, add them to the resulting homogeneous mass.

This dill and vegetable broth sauce can be refrigerated for several days.

Sauce is the hallmark of the restaurant. Each chef tries to make the dish bright, tasty and original. Therefore, it is often served in addition to a sauce that can be used with meat, fish, potatoes, etc. It comes in different colors and tastes. This article will show you how to make green sauce. After all, it goes well with almost any dish of meat, fish or vegetables.

Cold green sauce: recipe

As a rule, it is made to your liking. Hot green sauce can be sour, sweet or neutral. The result is a bright color that looks perfect with the dish.

For hot green sauce, use a small bunch of cilantro. Rinse it well, dry it and chop finely. Put 2 cloves of peeled, minced garlic in a container with cilantro. Take the serrano peppers, just remove the pits so the sauce doesn't get too hot. Chop it finely and place in a bowl with garlic and cilantro.

Take two small limes, squeeze the juice out of them in a separate container. Add 1 tbsp. l. white vinegar. Chop the zest from one lime. Take 0.5 tbsp. l. Dijon and spicy mustard. Put 10 grams in the same container. honey.

Mix all of the above ingredients in a blender bowl, until smooth. Gradually pour in 0.5 tbsp. olive oil. Now add salt and other seasonings to taste. Refrigerate for 30 minutes.

This sauce turns out to be a rich green color. It goes well with fish, pizza, noodles or any kind of porridge. Just do not forget that the sauce must be adjusted to taste yourself.

Mexican sauce

This recipe is simple and accessible to every housewife. To prepare Mexican green sauce, you will need products:

1. Green tomatoes - 5 pcs.

2. Garlic - 4 cloves.

3. Cilantro - 1 bunch.

4. Chili pepper - 3 pcs.

4. Avocado - ½ tsp

5. Water - ½ tbsp.

6. Salt to taste.

Peel the tomatoes. To do this, put them in a container of boiling water for 1 minute. Then the tomatoes are cleaned quickly and well. Chop the garlic randomly, add cilantro, chili, avocado and salt. Whisk with a blender until smooth. Then add water and mix well again.

You have a real hot Mexican green sauce. It goes perfectly with any dish made with meat.

Sauce for the winter

It doesn't have to be boiled. The most important thing in this sauce is to add enough salt. Then it can be consumed throughout the winter. To prepare it, take one large bunch of parsley and dill. Beat the greens with a blender until smooth.

Then you need to peel and remove the skin from the green tomatoes. For a start, 4 pieces are enough. Chop them up and add to the herbs in a blender. Beat the mass again until smooth. Then put 4 green bell peppers and the same amount of garlic cloves in the same container. Wash and clean them first.

Whisk all of the above ingredients together. Add 3 tbsp. l. salt and mix thoroughly. Now the green sauce is ready for the winter. You just have to pour it into a jar and refrigerate.

Green Bean Sauce

To prepare it, boil 2 liters of water, add salt. Then dip the beans (2 tbsp.) In boiling water for 5 minutes. After the required time, remove the beans from the water with a slotted spoon into a bowl, which immediately put on ice. This is to ensure that the beans retain their color and do not tarnish.

Pour 5 tablespoons into the skillet. l. olive oil, add 4 cloves of chopped garlic and fry for about 3 minutes. Don't let it get golden brown. Beans, garlic, 1 tsp. put lemon zest in a blender, pour 2 tbsp. l. lemon juice and beat until smooth.

Rub 200 g on a coarse grater. goat cheese, and pour the mixture that was mixed in a blender into it. Season with salt and pepper to your liking. Mix the mass thoroughly, refrigerate for 40 minutes and can be served.

Italian sauce

Ideal with cooked or grilled meats. To make Italian green sauce, you need the following products:

1. Parsley - 1 bunch.

2. Chives - 1 small bunch.

3. Salt - 2.5 gr.

4. Wine vinegar (light) - ½ tbsp. l.

5. Water - 15 ml.

6. Olive oil - 7-10 ml.

Place the above ingredients in a blender and beat until smooth. Add 1 tbsp. l. olive oil and a little water so that the sauce is not too thick.

Now you know how to make Italian green sauce. The recipe is very simple and affordable. Therefore, every housewife can cook it.

If you want to get a more piquant taste of the sauce, then remove the seeds from the bitter pepper. After all, they are the ones that give spice. It is advisable to add not only hot peppers and garlic to a Mexican dish, but also peppercorns.

Ingredients such as broccoli, cauliflower, fresh herbs, leeks, avocados, green tomatoes, cucumbers, apples and more give the sauce a green color. dr.

When whisking the sauce in a blender, try to add a little water. Also chop herbs and other foods in advance. Then it is easier to bring the mass to a homogeneous state.

Prepare green sauces, experiment with a variety of dishes and surprise your household and guests with a new, spicy and delicate taste.